Authentic boiled chicken should be cooked with hens, because the meat quality of hens and cocks is very different and the cooked taste is different, so it may not be called boiled chicken. Generally speaking, boiled chicken has strict requirements on materials. First of all, cold fresh chicken is definitely not as delicious as freshly slaughtered chicken, because the water will freeze after the meat is frozen, which will make the meat hard. After thawing, the water in the meat will be lost with the dissolution of ice, which will make the meat quality worse. Secondly, the meat quality of hens is tender than that of cocks, and more people will choose hens as raw materials.

Production process: slaughter and clean the chicken, put the chicken mouth under the wing, and then soak it in hot water for 30 minutes. Pay attention to the small fire to ensure that the water in the pot will not boil, and soak the chicken in the heat of water, so that the chicken will be tender. Wash onion and ginger, chop garlic, put it in a small bowl, add sugar, salt, monosodium glutamate, vinegar and sesame oil, mix well with the fresh soup soaked in chicken, then take out the chicken and chop it into small pieces, put it in a plate, and pour the mixed juice on the chicken.

The best varieties of white-cut chicken are Sanhuang chicken and Qingyuan chicken, and the best age of chicken is 9 months. Chicken raising time is too short, and the taste of chicken is not strong. Breeding time is too long, the meat is not easy to cook, and the taste in the mouth is not good. Boiled chicken began in private restaurants in the Qing Dynasty. Because it is boiled in white without seasoning, it is also called "white-cut chicken" when eating. Sanhuang chicken (yellow feet, yellow skin and yellow mouth) produced in Yangshan County, Qingyuan City, Guangdong Province is also called Sanhuang chicken because of its materials. Later, all restaurants and delicatessens in Guangdong operated "white chopped chicken", which not only used fine materials, but also served cooked "shrimp paste" with chicken.

Chicken is tender and delicious, rich in protein, calcium, phosphorus, iron, fat and other nutrients, with high digestibility and easy to be absorbed and utilized by human body. Chicken also contains phospholipids, minerals and vitamins, which play an important role in human growth and development. It has the functions of strengthening physical strength and keeping fit. It has good therapeutic effect on malnutrition, chills, anemia and other diseases.